Red cabbage

Instructions

1. Finely slice the cabbage and peel the apples and cut into large cubes (~2 cm in diameter).
2. Add the lard to the pan and caramelize the sugar.
3. Add the cabbage and sauté, then add a dash of vinegar.
4. Peel the onion and lard with cloves. Add the apples, clove onion and cinnamon to the cabbage.
5. Simmer with the meat stock (a bouillon cube and water will also do) for approx. 30-45 minutes, stirring from time to time.
6. Add the wine and salt. Continue cooking until the cabbage is soft.
7. Remove the spices and onion and serve the cabbage.